Pasta With Spinach Pesto Green Beans Tomatoes Recipes

PASTA WITH TOMATOES AND SPINACH.

Steps:

• Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of cooking water, and drain the pasta.
• While you're waiting for the water to boil, heat the olive oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant (about 45-60 seconds).
• Add the tomatoes, basil, salt and a freshly cracked pepper. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. Keep the heat to medium-low, stir and make sure the garlic doesn't burn.
• Once the tomatoes begin to break down add the spinach, a large handful at a time, and stir it into the tomatoes until the spinach is wilted but still bright green (it should take max a couple of minutes).
• At this point the tomatoes have created a sauce-like mixture on the bottom of the pan. Taste and adjust the seasoning if needed.
• Add the cooked and drained pasta to the pan, the parmesan cheese and a touch of pasta cooking water. Toss until the pasta is coated in the sticky sauce and everything is combined (you don't need all the reserved cooking water, but use just as much as needed to make everything nice and moist).
• Serve with some grated parmesan cheese, seme freshly cracked black pepper, and a drizzle of extra virgin olive oil if you wish.

PASTA WITH SPINACH PESTO, GREEN BEANS & TOMATOES

Steps:

• Heat a large pot of salted water to boiling and add pasta. Cook according to directions on the package, drain and reserve about 1/2 cup of the pasta water.
• Steam the green beans until crisp tender. Add them to a large bowl along with the halved tomatoes.
• In the meantime, make the pesto by adding the vegetable broth to the bowl of a food processor along with the spinach, basil, mint, miso, garlic, shallot, and toasted almonds. Salt and pepper to taste. Process until combined, scraping the sides as needed. Add more vegetable broth if too thick.
• Add pasta and the pesto to the bowl with the green beans and tomatoes along with enough pasta water to loosen the sauce to the consistency you like.
• If topping with cashew crumble, put cashews, nutritional yeast and salt into a small food processor and pulse until finely chopped and crumbly.
• Don't over process or you'll have cashew butter.
• Sprinkle each dish with ground cashews for a beautiful, delicious topping.

PASTA, GREEN BEANS AND POTATOES WITH PESTO

Steps:

• Make pesto: In the bowl of food processor, add basil, pine nuts, salt and garlic. Pulse until mixture is coarse and grainy. With the motor running, add oil in slow, steady stream. Add cheese; process just enough to mix well. If sauce is too dry, add a little more oil. Taste; add more cheese or salt, if desired.
• Bring 6 quarts water to rolling boil. Add at least 2 tablespoons salt and the potato slices. Cook for about 5 minutes, or until potatoes have started to soften but are not cooked through. Add green beans, and continue boiling another 5 minutes.
• Add pasta, and stir. Start testing pasta at 5 minutes. When it is done, and when potatoes and beans are tender, drain and turn pasta and vegetables immediately into preheated bowl. Add pesto, and mix thoroughly. Serve immediately.

PASTA WITH PESTO, POTATOES, AND GREEN BEANS

Steps:

• Peel and cut the potatoes into 1-inch cubes; place in a large pot of water and bring to a boil.
• Add 1 tablespoon salt and the cavatappi; return to a boil and cook for 2 minutes.
• Add the green beans. Return to a boil; cook until the vegetables are tender and the pasta is al dente according to package instructions.
• Drain; toss with the pesto and season with salt and pepper. Serve warm or at room temperature.

PASTA WITH SPINACH PESTO SAUCE

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, in food processor or blender, combine spinach, tofu, lemon juice, garlic, broth, cheese, pepper, and Italian seasoning, process until smooth. Set aside.
• Spray a large non-stick saute pan with cooking spray. Over medium heat, cook onions and mushrooms until tender. Reduce heat to low, add pesto mixture and heat until hot.
• Toss pasta with sauce and bacon bits. Serve with additional Parmesan cheese, if desired. NOTE: If sauce seems too thick, thin to desired consistency with pasta cooking water or broth.

PESTO PASTA WITH SPINACH, ASPARAGUS, AND CHERRY TOMATOES

Steps:

• Make pesto: Combine basil, pine nuts, oil and garlic in a food processor. Blend until paste forms, stopping often to push down basil. Add cheeses and sea salt. Blend until smooth. Transfer to small bowl. (Makes about 2/3 cup. Can be made 1 day ahead. Top with 1/4 inch olive oil and chill.).
• Prepare pasta: Cook pasta per package directions. Drain and return to pot.
• Heat oil in a large skillet over medium heat while pasta cooks. Add asparagus and freshly ground black pepper to taste. Cook 4 minutes. Add tomatoes and cook until asparagus are tender 2-3 minutes longer. Remove from heat.
• Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined. Sprinkle with grated or shaved Parmesan. Serve warm, or chill and serve cold.

PASTA WITH PESTO AND GREEN BEANS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min.
• Meanwhile, pulse basil, nuts and garlic in food processor until coarsely chopped. Add dressing; process until mixture forms thick paste.
• Drain pasta mixture, reserving 1/3 cup of the cooking water. Place pasta mixture in large bowl. Add basil mixture and reserved cooking water; mix lightly. Refrigerate several hours or until chilled.
• Add remaining ingredients just before serving; mix lightly.

PASTA WITH TOMATOES, GREEN BEANS & FETA

Steps:

• Start a large pot of water to boil with 1 tbsp.
• salt.
• While water heats, toss tomatoes with garlic, salt, pepper, oil, herbs and vinegar (if using) in a pasta bowl.
• Add feta.
• Let sit at room temperature 15 minutes or longer.
• Taste and adjust seasonings.
• Add pasta to boiling water.
• Cook 5 minutes.
• Add beans.
• Keep cooking until pasta is al dente, firm to the bite (see cooking time on package).
• Drain, toss with tomato mixture and serve.
• The tomato mixture, without the herbs, can be made hours ahead.
• Hold in or out of the refrigerator, but let it come to room temperature before adding herbs and tossing with cooked pasta.